TOFU |
14 ounces firm tofu, pressed to remove
excess water and cut crosswise into 8 slices |
1 teaspoon minced fresh
ginger |
1 teaspoon minced garlic |
1 tablespoon fresh lime
juice |
1 teaspoon light brown sugar |
1/2 teaspoon Thai or
Vietnamese chili paste |
1/4 teaspoon toasted sesame oil |
GLAZE |
1 teaspoon canola oil |
1 large red onion, halved
lengthwise and thinly sliced (8 ounces) |
1 whole star anise or 1/2 teaspoon anise
seeds |
2 tablespoons light
brown sugar |
2 teaspoons arrowroot or cornstarch |
1 tablespoon low-sodium
tamari or soy sauce |
1 tablespoon balsamic vinegar |
3/4 cup vegetable broth
or water, plus more if necessary |
1/4 cup fresh basil leaves |
|
To prepare the tofu, lay the slices in
a single layer in a shallow dish. In a small bowl, combine the ginger,
garlic, tamari, lime juice, brown sugar, chili paste, and oil. Mix
well and pour over the tofu. Cover and refrigerate. |
Preheat oven to 300
degrees. To prepare the glaze, in a nonstick sauté pan, heat
the oil over medium heat and sauté the onions for 5 to 6 minutes,
until they soften and begin to brown. Add the anise and brown sugar
and cook for 2 to 3 minutes longer, until the onions brown and caramelize. |
Mix the arrowroot with the tamari and
vinegar. Stir the arrowroot mixture and broth into the onions and
cook until slightly thickened. Add the basil, stir gently, and remove
from the heat. Spoon into an 8-by-8-inch baking pan and spread evenly
over the bottom of the pan. |
In a nonstick sauté
pan sprayed with vegetable oil spray, cook the marinated tofu over
medium hear for 1 to 2 minutes on each side, until lightly browned.
Arrange in a single layer over the onions. Bake, loosely covered with
aluminum foil, for about 20 minutes. Serve with basmati rice. |